Preheat oven to 350F. Line a 9 x 13-inch baking pan with parchment paper.

(It should be the texture of damp sand. If it's too dry, add 1/2 tablespoon of water)

Pat the mixture - don't press too hard - into an even layer in the baking pan to form a base.

Sprinkle the chips and morsels over the crumb base.

Sprinkle coconut and nuts over the chips.

Drizzle the milk over the top.

Bake at 350° for 25 minutes or until lightly browned and bubbly around edges.

Place pan on a wire rack to cool completely, then refrigerate for at least 30 minutes before cutting into bars or squares.